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Preparation

Sushi Zu Preparation:

Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.

Rice Preparation:

Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:

Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.

Sushi Preparation:

Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.

Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.

Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.

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Recent Reviews

this is one of a few sushi recipes I have tried, and I have this method for making the rice beats any other I've come across. The rolls came out very well, although I like a little something more interesting than plain old cucumber in the middle of them (avocado, prawn, red pepper...). The only reason this doesnt get 4 forks is the sushi zu. I prefer the recipe I got from Sushi Day - theres a little more salt to it and theres more of the stuff for this amount of rice. apart from that, this recipe is so good just thinking about it has me drooling.

suz110 from sunny england /

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I actually tried this before finding the recipe and had some problems...I didn't use half a sheet I used a whole sheet and it didn't work too well. but besides that I added tuna (i got it fresh then froze it solid then defrosted it right before i used it) advocado, carrots, and green onion...yum yum...as to the question about wasabi...if you put one tablespoon per roll, you will have some HOT HOT sushi!

adam lee from gainesville fl /

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I've made this reciepe twice for dinner parties and it was excellent both times. It is definately a process, but worth the work. It tastes just like the rolls at my favorite restaurant. I also added avacodos and carrots to it and it turned out great!

A Cook /

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Great recipe!!!!

susan2cats from red bluff,california /

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I believe this recipe says 1 tblspoon for all 12 rolls. I would use more, since I like my wasabi. It all depends on whether you want to clear your sinuses or just add a little kick. Just remember that it's always better to add too little than too much--you can add wasabi to your soy sauce later if there isn't enough in the rolls.